Canada's food processing sector produces goods valued at over $105 billion annually.

Canadian Food Innovators

What’s new? New network supports food and beverage manufacturing innovation and collaboration  

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project spotlight

Improving the taste and texture of frozen fruits and vegetables

In a climate like Canada’s, freezing fruits and vegetables close to harvest time means being able to enjoy them year round.Currently, vegetables are blanched – treated with heat – before they are frozen. This ensures food safety and minimizes freezer burn, but also affects t...

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Maintaining flavour while ensuring the safety of processed vegetables

It’s generally accepted that heating vegetables before freezing or canning them – using a process called blanching – will affect their taste and texture. And yet heat treatment is considered necessary to ensure food products are safe for human consumption.But what if certain...

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Validating the safety of new canning technologies for the vegetable industry

Initial research results are indicating that canned vegetables could potentially be processed safely at lower temperatures – a change that would improve their taste and nutritional qualities.Currently, food safety regulations governing canning in Canada recognize two thermal processes f...

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Canadian Food Innovators funded research projects 2018-2023

The following research projects have been funded through the Canadian Food Innovators - Innovateurs canadiens en alimentation (CFI-ICA) research cluster 2018-2023.

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